Wednesdays with Trish the Dish!

Happy Wednesday!  We are having a great time on our end of Summer vacation to Cape Cod.  The weather is perfect and so much cooler than Atlanta right now.  It feels amazing!  I totally forgot, though, that it gets light here around 5am so the girls are a little out of sorts in the am.  The first morning Avery came in my room and asked if it was time to wake up.  The clock read 5:04.  Um no…go back to bed!  Luckily they are adjusting each day but it sure threw us off. Where is everyone traveling to this Summer?

Before we left for the Cape, I had a few very ripe bananas that needed a home.  I made a Chocolate Banana Nut Bread in the cast iron skillet and it turned out delicious!  It’s the perfect combination of banana, chocolate and walnuts and so very moist!  And you only need one bowl for the ingredients!  It makes a great brunch dish or anytime snack.  Give it a try and let me know what you think.  I hope everyone is having a great week!  Back to Vacation…


Print Recipe
Skillet Chocolate Banana Nut Bread
  1. Preheat oven to 350 degrees. Spray cast iron skillet* with non stick spray and set aside.
  2. Peel bananas and mash with a fork in a medium size bowl. Add the melted butter and sugar and mix well with a whisk. Add one egg at a time then vanilla and sour cream. Mix well after each addition. Add the flour, salt and baking soda and mix in until incorporated. Fold in chocolate chips and walnuts then pour into skillet. Bake for 35-45 minutes until toothpick comes out clean. Let cool then enjoy!
Recipe Notes

Adapted from

* My cast iron is a 12 inch skillet.

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